Chicken tikka masala with saffron rice

Chicken tikka masala with saffron rice

4.7 163 ratings

Prep. 40 min

Total 4 h 40 min

6 portions

Ingredients

Tikka paste

coriander seeds
40 g
cumin seeds
40 g
dried red chillies
10 g
fresh coriander washed thoroughly and left to dry on paper towel
50 g
garlic cloves
100 g
fresh ginger peeled
100 g
olive oil for covering
water
100 g
lemon juice (approx. 2-3 lemons)
100 g
ground turmeric
1 ½ tsp
sea salt
30 g
dried onion flakes
50 g
tomato passata (purée)
140 g

Chicken tikka and saffron rice

chicken thigh fillet cut into cubes (2 cm)
1000 - 1200 g
natural yoghurt
100 g
jasmine rice
300 g
water
900 g
saffron threads
3 pinches
vegetable oil
2 tsp

Masala sauce

brown onion (approx. 150 g), cut into halves
1
garlic cloves
2
piece fresh ginger peeled
3 cm
fresh long green chilli deseeded if preferred
1
butter or ghee
50 g
canned chopped tomatoes
400 g
tomato paste
2 tbsp
sea salt
¼ - ½ tsp
raw sugar
1 tsp
garam masala
2 tsp
natural yoghurt
150 g
double cream
150 g
fresh coriander leaves only, for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 277.9 mg

Protein 26.4 g

Calories 2556.7 kJ / 608.7 kcal

Fat 35.3 g

Fibre 1.1 g

Saturated Fat 10.2 g

Carbohydrates 46.3 g

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